2. • Sebuah sistem organisasi
• Dibuat oleh “Georges Auguste Escoffier”.
Bukti pengaturan kuliner brigade – ber
gaya kan pada akhir abad pertengahan
Prancis dan Inggris (1847-1935)
• Adalah suatu sistem delegasi tanggung
jawab kepada individu yang berbeda yang
mengkhususkan diri dalam tugas-tugas
tertentu .
3. Organization of Modern Kitchen
• The way the kitchen is organized depends
on many factors:
– The menu
– Type of Establishment
• Hotel, Institutional Kitchens, Hospitals, Catering,
Quick service restaurants, etc.
– Size of operation (the number of customers
and the volume of food served)
– Physical Facilities and Equipment Available
4. Executive Chef
• Chef in charge
• Responsible for guest
satisfaction
• Ensure food quality and
consistency
• Responsible for all aspect
of food production, including menu
planning, purchasing, costing and
planning work schedules.
5. Sous Chef
• Second in command of production and
staff supervision
• Aka: Executive Chef
6. Chef de partie
• Senior Chef
• Responsible for managing a specific
station in the kitchen where they specialize
in preparing particular dishes
7. Demi-Chef
• Those that work in a lesser station than a
chef de partie
• Work for assits Chef De Partie in his
duties
8. Commis
• Junior cook
• Also works in a particular station but
reports directly to the chef de partie
• Takes care of the tools in that station
9. Apprenti(e)
• Cook Helper
• Students gaining knowledge
• Usually entrusted with preparatory and/or
cleaning work.
10. Entremetier (Vegetable Sect)
• Prepares soups and other dishes not
involving meat or fish
• Includes vegetable and egg dishes
– Head of potager and legumier
28. Dish washer
• Cleans dishes and utensils (dish washer)
• Sometimes entrusted with prep work
29. Pot washer
• Pot and pan washer
• Sometimes entrusted with prep work
30. In Reality
• The Classical Brigade System would be
replaced by grouping two jobs or more
together.
– One person working the grill, fryer, and
broiler.
• If the task is simplistic, may only require a
chef, two cooks, and two assistants.
31. Pre-test
Match the title with the position description.
1. Executive Chef
2. Sous Chef
3. Saucier
4. Poissoner
5. Rotisseur
6. Grillardin
7. Garde Manger
8. Patissier
9. Tournant
10. Expediter
a. Relief Cook
b. Fish
c. Broiled and Deep Fried
d. Pastries and Desserts
e. Takes orders from wait
staff and passes them
on to cooks
f. Cold Foods
g. Second in Command
h. Sauces, Stews, Stocks
i. Chef in charge
j. Roasted and Braised
Meats